The other week, I had dinner at Kefi, the most casual of Michael Psilakis’ ever-growing roster of New York City restaurants. Something I always order there, in addition to the fantastic meze platter and the transformative halva chocolate mousse, is the Greek salad. Kefi’s salad is simple, yet perfectly balanced, the way a good Greek salad should be. There's a little more tang to the vinaigrette to balance out the mellow saltiness of the feta; crisp, crunchy veggies; and of course plenty of olives. Kefi’s version uses roasted red peppers instead of raw, and it also incorporates some shaved fennel, which I think makes it a standout. I attempted to recreate the salad on my own, and I think I got fairly close. (I left out the cucumbers, which my husband – a cucumber fanatic—would not approve of, but with the added fennel, I felt there was plenty going on.) Hope you enjoy it!

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